Mild Fish Curry 100g
- 400g fresh snapper fillets
- 4 tbsp providore mild fish curry powder
- 400g tin diced tomatoes
- 375ml coconut milk
- 200g bean shoots
- 1 bunch chopped coriander
- 1 cup jasmine and wild rice mix
- salt & pepper to
Place mild fish curry powder in a small bowl and mix in 4 tbsp of water to make a paste.
Cook rice in a rice cooker, set aside until ready to serve.
Place diced tomato, coconut milk & curry paste into a medium size heavy based pot, bring to just below boiling point and reduce heat to a simmer.
Cut fish fillets in half and add to pot allow to simmer for 10-15 mins, just before serving squeeze in fresh lime & season with salt & pepper.
Serve with rice and top with bean sprouts and fresh coriander.
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